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This is the first time since the end of the war that the "unsatisfactory"
label has not been applied to any sample of ice
cream taken in this District.
5 samples of ice lollies were taken during the year and the
following reports from the laboratory were received:—
Made in the Chigwell area:—
Very satisfactory 2
Made outside the district:—
Very satisfactory 1
Fair 2
The samples reported upon above were obtained from all
four Wards in the District and from all kinds of premises and
types of vehicles. In every instance samples were delivered to
the Public Health Laboratories in Victoria Street, London,
S.W.I, within three hours of being taken.
The standard for ice-cream was again altered in May, 1953,
and is now:—
Fat 5 per cent
Sugar 10 per cent
Milk solids other than fat 7½ per cent
Provided that:—
(i) ice-cream containing any fruit, fruit pulp or fruit
puree shall either conform to the standard set forth
above or, alternatively, the total content of fat, sugar
and milk solids other than fat shall be not less than
25 per cent of the ice-cream including the fruit,
fruit pulp or fruit puree, as the case may be, and such
total content of fat, sugar and milk solids other than
fat shall include not less than 7½ per cent fat, 10 per
cent sugar and 2 per cent milk solids other than fat:
(ii) "Parev" (kosher) ice sold, offered or exposed for
sale under that description shall contain not less than
10 per cent fat and not less than 14 per cent sugar,
and the standard of the ice-cream set forth above shall
not apply to this product.
For the purpose of the standard prescribed above "sugar"
means sucrose, invert sugar or the solids of any sweetening
material derived from starch so however that no ice-cream
shall contain less than 7½ per cent Sucrose.
Each reference in this Schedule to any proportion or percentage
means that proportion or percentage by weight.
The County Council submit samples for chemical examination
to the analyst. The number of samples taken during the year
was 22 and all were reported upon as being genuine.
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